Mozzarella Cheese Sticks

Ingredients

• 454 g (1 pound)whole milk low-moisture mozzarella cheese
• 60 g (½ cup)plain flour
• 3 largeeggs
• 135 g (1½ cups)plain breadcrumbs
• 1 teaspoonkosher salt
• ½ teaspoonblack pepper
• ½ teaspoongarlic powder
• ½ teaspoondried Italian seasoning (optional)
• as neededvegetable oil, for frying
• 240 ml (1 cup)marinara sauce

Instructions

1. 1

   Cut the cheese

   Slice the mozzarella into even planks about 1.25 cm wide and 7.5–10 cm long, adjusting for the shape of the cheese. Aim for around 18 pieces.

2. 2

   Set up coating

   Put the flour in a shallow bowl. Whisk the eggs in a second bowl, then mix the breadcrumbs, salt, pepper, garlic powder and, if using, Italian seasoning in a third.

3. 3

   Coat and freeze

   Coat each piece of cheese in flour and shake off the excess. Dip it fully in the egg, let excess drip away, then press it into the breadcrumb mixture. Once every piece has one coating, dip each again in egg and breadcrumbs. Arrange the sticks on a paper towel- or parchment-lined tray and freeze until firm, 1–2 hours. For longer freezer storage, put them in an airtight container in a single layer.

4. 4

   Fry until golden

   Set a wire rack over a tray and cover half the rack with paper towels. Pour vegetable oil into a large Dutch oven to a depth of about 4 cm and heat over medium heat to 177°C. Carefully fry two sticks at a time for about 1–2 minutes, turning for even browning and watching the colour closely. If cheese starts to escape, remove that stick from the oil straight away, before the coating breaks open. Drain on the paper-towel-covered part of the rack for 30 seconds, then move to the uncovered part to help keep the coating crisp. Fry the remaining sticks in batches, keeping the oil close to 177°C.

5. 5

   Serve with sauce

   Warm the marinara sauce on the hob or in the microwave. Arrange the mozzarella sticks on a platter and serve immediately with the sauce on the side, while the centres are hot and gooey.

What are mozzarella cheese sticks?

Mozzarella sticks are pieces of cheese coated in breadcrumbs and fried until crisp outside and melted inside. They are a familiar Italian-American appetiser inspired by mozzarella, a cheese associated with southern Italy.

This version uses low-moisture mozzarella, which is easy to cut into planks, and a double breadcrumb coating. Freezing the coated sticks before frying helps the outside brown while the cheese warms through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 121 calories, 8g protein, 7g carbs, 7g fat.

The breadcrumbs and flour provide most of the carbohydrates, while the mozzarella contributes protein and much of the fat. Pair a serving with a fresh salad or vegetables for a more balanced plate.

Choosing the cheese

Low-moisture mozzarella: this firmer style is easier to slice and coat than fresh, watery mozzarella. Cut the planks to a similar size so they fry at roughly the same rate.

Even pieces: the recipe aims for about 18 sticks, each around 1.25 cm wide and 7.5–10 cm long. The precise yield depends on the shape of the block.

Building the coating

Flour first: a light flour layer gives the egg something to cling to. Shake off excess flour so it does not form a thick, loose layer beneath the crumbs.

Double coat: dip each floured stick in egg and breadcrumbs, then repeat. Press the crumbs gently onto the surface and cover the ends as well, since gaps can let melted cheese escape.

Why freezing matters

Firm sticks: freeze the breaded pieces for 1–2 hours before frying. This gives the coating time to set and helps the outside crisp before the cheese becomes too hot.

Plan ahead: once firm, the sticks can be transferred to an airtight container in a single layer for longer freezer storage. Keep them frozen until you are ready to fry.

Frying for a crisp finish

Steady oil: heat the oil to 177°C and fry only two sticks at a time. Crowding the pot makes it harder to maintain the temperature and turn each piece evenly.

Watch the colour: frying takes about 1–2 minutes, so stay close and turn the sticks as needed. If cheese begins leaking through the crust, lift that stick out of the oil immediately.

Serving and timing

Serve promptly: move the fried sticks from the paper-towel-lined section to the uncovered rack after 30 seconds. This drains excess oil while helping the coating stay crisp.

Warm marinara: heat the sauce while the sticks fry, using the hob or microwave. Serve it alongside the sticks so each piece can be dipped just before eating.

What to serve alongside

The recipe pairs the sticks with marinara for dipping. A green salad or sliced vegetables can add freshness alongside this rich, crunchy appetiser.

For a larger spread, serve them with other small bites and bring them to the table as soon as they are fried, while the centres are still molten.

Recipe notes & tips

• Cut the cheese into similarly sized planks so the pieces cook at a similar pace.
• Shake off excess flour and let excess egg drip away before adding the breadcrumbs.
• Press the crumbs gently onto the cheese, including the ends, to help form an even coating.
• Fry just two sticks at a time and keep the oil close to 177°C.
• Remove a stick from the oil as soon as cheese starts to leak through its coating.
• Move fried sticks from the paper towels to the uncovered rack after 30 seconds.

Variations

• Add more seasoning: increase the dried Italian seasoning for a more herb-forward coating.
• Make it peppery: add extra black pepper to the breadcrumb mixture.
• Use seasoned crumbs: swap the plain breadcrumbs for seasoned breadcrumbs and adjust the added salt to taste.
• Change the dip: serve with a different favourite dipping sauce instead of marinara.
• Freeze ahead: store the firm, breaded sticks in an airtight container in a single layer.

Common mistakes to avoid

• Skipping the second coating: a single layer can leave gaps; dip the sticks in egg and breadcrumbs twice.
• Frying before freezing: the coating may not have time to set; freeze the breaded sticks until firm for 1–2 hours.
• Crowding the pot: too many sticks make even frying harder; cook two at a time.
• Letting the oil get too hot: the coating can brown before the cheese is ready; keep the oil around 177°C.
• Waiting after frying: the coating can soften as the cheese cools; serve the sticks immediately.
• Leaving a leaking stick in the oil: the crust may burst open; remove it as soon as cheese starts to escape.

How to store

Freeze the breaded sticks once firm in an airtight container in a single layer; the recipe gives no specific storage duration. Fried sticks are best eaten immediately, as their coating is crispest when freshly cooked.

Frequently asked questions